My Saffron & Egg Fried Rice. 😁

How to Making Recipes My Saffron & Egg Fried Rice. 😁 using 4 ingredients and 2 steps

My Saffron & Egg Fried Rice. 😁 - With Saffron's recipe editor, you can easily edit recipes, save adjustments to ingredients, and add additional steps or tips to your preparation. Storing your recipes in Saffron allows you to quickly search, find, and select what you want to cook. Overview Information Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. Saffron is cultivated in the United States—you can even grow your own!—but the majority is from regions where saffron is part of the culinary tradition and labor is inexpensive, like Kashmir.

The saffron derives from the stigma and styles — called threads — within the flower itself.

Saffron is obtained from harvesting the styles off mature Crocus sativus flowers.

You can cook My Saffron & Egg Fried Rice. 😁 using 4 ingredients and 2 steps. Here is how you cook it.

Ingredients make My Saffron & Egg Fried Rice. 😁

1. Prepare 2 Cups cooked saffron rice.
2. Prepare 1 spring onion chopped.
3. It's 1 tbls sesame oil.
4. You need 1 Egg.

My Saffron & Egg Fried Rice. 😁 step by step

1. Heat up the oil and then add the rice cook for 2 minutes then add the egg, cook for 1 more minute then add to serving bowl and serve hot.
2. 1 defrosted curried chicken to go with it and Chipata bread toasted over a flame..

My Saffron & Egg Fried Rice. 😁 - Saffron has often been described as a spice that is worth more than its weight in gold. It's so expensive that you may wonder "Can I grow saffron crocus bulbs and harvest my own saffron?". The answer is yes; you can grow saffron in your home garden. The reason for its hefty price is its labor-intensive harvesting method. A Canadian Travel Blogger in Iran, from Tehran to Isfahan, Qeshm, Kish, Shiraz and many more. Saffron (pronounced / ˈ s æ f r ə n / or / ˈ s æ f r ɒ n /) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". Saffron has long been the world's most costly spice by weight. Thank you and good luck